Healthy Change #5: Examine Your Cookware

Last year we stopped using our 10 year old set of scratched, Teflon coated T-Fal cookware and switched to stainless steel.  In hindsight, after learning the risks, we should have done that 8 years earlier (Teflon cookware should be replaced every 2 to 3 years).  I also pulled out a cast iron skillet that I'd never used, and for Christmas this year I got a new 5 quart porcelain covered casserole that I can put on the stove top or in the oven. I loved it!

Cookware is expensive.  There are also so many types and brands that it's almost over-whelming to shop for it.  And, how do you pick the safest?  Here's are a few reasons as to why I selected the types that I did.

Cast Iron is considered one of the safest, and if taken care of, will last forever. I have one skillet and now my new dutch oven (which I have to admit, I haven't used yet).  Both are very heavy and storing them is little more challenging.  I haven't found cleaning my skillet to be a big issue like some suggest.  I also haven't spent a lot of time seasoning it (if any).  I've used the skillet to make pancakes, but found myself using more butter to keep them from sticking.  Nor were they as "pretty" as the pancakes on my non-stick pan. But, bottom line, I like knowing that if my family ingest any iron residue from the pan it's considered a healthy food additive.  The enamel/porcelain coated iron has also been found to be very safe, stain and scratch resistant and does not pick up food odors.  And, like the one I got for Christmas (pictured) the enamel comes in lots of fabulous colors.

Stainless Steel is also a safe alternative. I've cooked with it for a year now, and have only had an occasional food sticking problem.  Not all stainless steel cookware is created equal.  For budget reasons, we stuck to a mid-priced line.  I might suggest staying away from the really inexpensive pieces as the quality of steel is not as good.  Stainless steel is made up of several types of metals including nickel and chromium which can be absorbed by food and ingested if the bottom of the pan is mistreated with scouring brushes and ill-suited cooking utensils.

Anodized Aluminum is being utilized for a lot of pots and pans.  I'm still shying away from anything but an occasional cookie sheet or cake pan.  The anodizing process seals the aluminum making it harder, more durable and more scratch-resistant.  However, as long as aluminum is still linked to Alzheimer's Disease, I'm shying away from using it for the majority of my cooking.  There is less of a risk using anodized aluminum for baking when the food you are cooking is non-acidic.

So, I'm suggesting that you take a look at your cookware.  Determine if it's in bad need of replacement.  Do your research and even pick up just one or two pieces at a time as your budget allows.  But, get rid of your old, scratched Teflon coated pans.

There are still 5 more days to enter my give-away!  You can enter once daily.

Here are a few additional resources:
http://www.environmentalhealth.ca/greatchefs.htm
http://www.clemson.edu/extension/hgic/food/pdf/hgic3864.pdf